Celsius Restaurant : Gastronomic Genius.

With Celsius Restaurant being talked about all over town- Glam Adelaide sent Food and Wine Editor, Paul Wood to forage through their lunchtime degustation menu.

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Celsius Orange Blossom Panna CottaWith Celsius Restaurant being talked about all over town- Glam Adelaide sent Food and Wine Editor, Paul Wood to forage through their lunchtime degustation menu.

Having had a fairly average experience dining at Fig Restaurant which had previously occupied the space, I walked into Celsius with an open mind and an open palate. I’ve been hearing nothing but praise for Chef Ayhan Erkoc’s new dining concept and inventive dishes and could not wait to try out it out for myself.

It’s been over ten years since trying anything cooked by this talented chef. Having been in the same hospitality class in school our culinary journeys have certainly been worlds apart from one other since, and our cooking repertoires a far cry from the berry stacks and sponge cakes we created in class. Of course in the end, it’s all just food. Or is it?

I could talk for hours about the visual impact the dishes at Celsius have as they land on the table. These aren’t just dishes, but works of art. Who would think that a plate of seaweed and turnips could make the consumer excited? Trust me, it can.

While some of the ingredients may seem a little strange to the conservative diner, these dishes have quite clearly been tried and tested and the balance of flavour outweighs the initial uncertainty.

I can’t fault any of the dishes on the lunch degustation menu. My only critique is that the wine by the glass list is a bit limited. Out of business hours however I would have been happy with any of the bottles on offer. Unfortunately sobriety and professionalism prevails on a Friday afternoon.

I’ll make special mention of two of the courses. Firstly, the Coorong Angus onglet with milk skin, carrot and turnips. This robust and succulent meaty dish fell apart as I ate. I would never have thought that a layer of milk skin over a meat dish would work so well. The final course and the champion of the degustation was dessert. Orange blossom panna cotta served with mulberries, yogurt and pistachio. This dish has the perfect amount of richness and a scattering of sorbet that could melt hearts just as quickly as it melts in your mouth.

Celsius has been given a good wrap for a reason. That reason, is Gastronomic Genius.

For more information on Celsius and to see the rest of their menu, check them out on facebook. Or better yet, call them on 8231 6023  and make a booking immediately, if not sooner.

Celsius Restaurant, 95 Gouger Street Adelaide

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